Mesclun with Sun-Dried Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I make twice as much dressing as I need for two reasons: a smaller amount would be impractical to do in my blender-and I like to have leftovers for another day. Ingredients:
5 medium basil leaves |
1 small shallot, halved |
6 oil-packed sun-dried tomato halves, drained (2 tablespoons) |
1 tablespoon balsamic vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons olive oil |
6 ounces mesclun mix |
salt and freshly ground pepper |
Directions:
1. In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.
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